Food Authenticity Program Meeting Book (August 29, 2021)
Wet-lab testing Developed rationale
Study design for a single species of spices or botanicals claim with 7 relevant plant adulterants (Table from the AOAC SMPR 2021.XXX; Draft AOAC Standard Method Performance Requirements (SMPRs) for Non-Targeted Testing (NTT) of Ingredients for Food Authenticity/Fraud Evaluation of Saffron draft version of April 2021 With N x corresponding to number of replicates
Authentic samples, i.e. Saffron
Tests (equally distributed among the adulterants as much as possible) 5 replicates as quality controls N 1 (e.g. 3 replicates) N 2 (e.g. 3 replicates) N 3 (e.g. 3 replicates) N 4 (e.g. 4 replicates) N 5 (e.g. 4 replicates) N 6 (e.g. 4 replicates) N 7 (e.g. 4 replicates)
Adulterants
Test results
100%
0%
5
25 mixes of authentic samples and adulterants
90% 90% 90% 90% 90% 90% 90%
10% Safflower Stigmas 10% Marigold Stigmas 10% Dyed Corn Stigmas
10% Sandalwood
10% Campeche wood powder
10% Gardenia 10% Curcuma
Total data sets 30
Wet-lab testing Developed rationale
Possible scopes of the method and required testing
Scope of the method
Number of spices or botanicals claim
Replicates of quality controls (authentic samples)
Replicates of mixes of authentic samples and adulterants
TOTAL data set
One species and related adulterants Selected species and their related adulterants Variety of species and their related adulterants Broad range of species and their related adulterants
1
5 variants
25 replicates
30
5
5 x 5 variants
5 x 25 replicates
150
10
10 x 5 variants 10 x 25 replicates 300
20
20 x 5 variants 20 x 25 replicates 600
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